Fried crawfish tails with olive salad

1 servings

Ingredients

Quantity Ingredient
2 pounds Crawfish tails
½ cup Buttermilk
Essence
1 cup Masa flour
1 cup Flour
1 cup Back olives; pitted and
; quartered
1 cup Queen stuffed olives; quartered
2 tablespoons Minced shallots
2 teaspoons Minced garlic
2 tablespoons Small diced celery
2 tablespoons Chopped parsley
1½ teaspoon Fine ground black pepper
½ cup Olive oil
1 cup Lemon Butter Sauce
¼ cup Grated Parmesan Reggiano cheese

Directions

In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Fry until golden, about 2-3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.

Yields: 4 servings

Recipes courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.

Recipe by: EMERIL LIVE SHOW #EMIC15 Converted by MM_Buster v2.0l.

Related recipes